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Reducing Carbon Foodprint - Carbon footprint dan local food 1 1


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This is the revised slides based on the original one shared during DNPI's Youth For Climate Camp 2014 (YFCC). It covers the topic of Foodprint: what is it, how local food contributes positively into the issue, and how to further reduce our own Foodprint.

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Reducing Carbon Foodprint - Carbon footprint dan local food 1 1

  1. 1. Reducing Carbon Foodprint by Bayu Amus/Epicurina Ver. 1.0 Carbon Footprint & Local Food
  2. 2. The Carbon Foodprint Carbon Footprint & Local Food
  3. 3. “ ” The environmental impact or footprint of food, including the amount of carbon dioxide produced, if the food is organic, and if it is local. (
  4. 4.
  5. 5. Reducing Carbon Foodprint Carbon Footprint & Local Food
  6. 6. Reducing foodprint:  Eat Less Meat  Tackle food waste  Ground flying food
  7. 7. Reducing foodprint:  Find out where your food is coming from!  Opt for local produce instead of imported ones  Opt for what’s in season food instead of what isn’t  Substitute foreign ingredients with local alternatives
  8. 8. Eat Local Food Reducing Carbon Foodprint
  9. 9. How does local food could reduces foodprint?  It usually travel much shorter distances to reach your plate than its imported alternatives (lower direct carbon emission)  It usually does not require complex processing process (less energy used)  It usually does not require elaborate farming, planting, or processing facility than its industrial alternatives (lower indirect carbon emission)
  10. 10. Reasons to love local food  It help supports the local economic sustainability  It helps sustain the local tradition  It’s uniquely represents a region  It’s delicious!
  11. 11. Sate Lilit Ayam Batter fried eel Pepes Ayam Sambal matah Fried shallotsChicken blood Telur balado Assorted Urab White rice Lawar Ayam Nasi Ayam Bali Made Weti
  12. 12. Ayam Taliwang from Lombok Ayam Taliwang Sambal manis Sambal pedas Beberuk Terong Sate Ati Ampela
  13. 13. NASI GUDEG Location: Java Cost: IDR 15K – 25K A form of mixed rice, with Gudeg as the main ingredient: sweet slow cooked young jackfruit. Best eaten with opor ayam, liver, pindang egg, and kerecek. Assorted snacks Telur pindang Opor Ayam Jengkol Gudeg Opor Hati Ayam Krecek Delicious local food!
  14. 14. NASI GORENG ACEH Location: Aceh Cost: IDR 15K – 25K A curry tasting fried rice, with assorted fried meats and refreshing pickles. pickles omelet curry fried rice deep fried stuffs Delicious local food!
  15. 15. LAKSA MEDAN Location: North Sumatera Cost: IDR 17K – 25K Thick rice noodle with fresh mint leaves, pickled shallots, mixed with thin fish curry. Anchovies curry pickles Thick noodle Fresh mint Delicious local food!
  16. 16. ANGEUN TUTUT Location: Jawa Barat Cost: IDR 5K – 10K Tutut (fresh water snails) boiled in its shells, with savory light curry soup. Originally a farmer’s meal during watering stage of their rice fields, now it’s a rare delicacy sold only in few traditional markets. Best eaten in its own, on family gathering moments. Both the taste and the look might look intimidating for tutut-virgins. Water snails Delicious local food!
  17. 17. ROASTED SKIPJACK Location: Serangan Island, Bali Cost: IDR 20K – 30K A whole ikan tongkol (Skipjack Tuna) on a stick, slowly roasted over charcoal fire, to produce the firm textured meat with smoky aroma. Best eaten with sambal matah Bali and warm pile of rice. Well paired with kerupuk klejat (sea snails) and jukut bulung (seaweed salad). Roasted Skipjack Sambal matah Delicious local food!
  18. 18. GRILLED SEAFOOD Location: Bali Cost: Raw ingredients + IDR 20K-30K/Kg Cooking cost + rice + sambal matah Go to Kedonganan fish market and order the fish, clams, lobsters, squids, even octopus there, then have it cooked at the stall outside. Grilled crab Sambal matah Lobster Mussels Delicious local food!
  19. 19. SATE LANGUAN Location: Bali Cost: IDR 1K – 3K/piece A minced fish with Balinese seasoning, wrapped around coconut tree/sugar cane/lemongrass stalk then roasted over coconut husk charcoal. Best eaten with: Sambal terasi, sambal matah. Delicious local food!
  20. 20. Locavore movement Eat Local Food
  21. 21. “ ” A locavore is a person interested in eating food that is locally produced, not moved long distances* to market. *One common - but not universal - definition of "local" food is food grown within 100 miles of its point of purchase or consumption.
  22. 22. Locavore might include:  Local produce (herbs, fruits, vegetables)  Local (traditional) dishes  Local meats  Foreign produce that planted locally
  23. 23. Locavore might include:  Foreign dishes recreated using local produce
  24. 24. Slow Food movement Eat Local Food
  25. 25. “ ” Slow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem.
  26. 26. Watch out for Hidden Foodprint! Reducing Carbon Foodprint
  27. 27. “ ” Tempe (and Tahu)
  28. 28. “ ” Lokal 32% Import 68% Dari total kebutuhan kedelai sebesar 2,5 juta ton/tahun, produksi kedelai di tanah air hanya bisa mencukupi 700-800 ribu ton/tahun.
  29. 29. Carbon Offsetting Reducing Carbon Foodprint
  30. 30. Offsetting can be done by supporting a responsible carbon project, or by buying carbon offsets or carbon credits. “First reduce what you can, then offset the remainder”
  31. 31. THANK YOU! For more delicious food shots and stories about local foods in Bali and all over Indonesia, please visit:    For more information about DNPI’s Youth for Climate Camp please visit For inquiries and correspondence please send your email to